Our course was $18 but is now discounted to $10
Our ANSI accredited, video-based training course is just $10, and takes under 1 hour to complete.

Approved by the Michigan Department of Agriculture and Rural Development
ANSI accredited online Allergen Awareness Training that is accepted throughout Michigan.

Guaranteed Pass
With unlimited free resits you will be guaranteed to pass our training.

Valid for 5 years
Once completed your Allergy Awareness certificate will be valid for 5 years.

Michigan Allergen Awareness regulations

Food safety certified managers at food service establishments (e.g., restaurant,
school or hospital inspected by a Michigan local health department) shall do both of
the following:

• Complete allergen training – By January 14, 2017 each food service establishment shall
have at least one certified manager that has also completed additional allergen training
approved by the Michigan Department of Agriculture and Rural Development (MDARD). An
allergen training program certificate of completion is recognized to be valid for 5 years from
date of issuance.

• Post an allergen poster in the establishment staff area – By January 14, 2017 each food
service establishment shall display in the staff area a poster developed and approved by
MDARD relative to food allergy awareness that includes, but is not limited to, information
regarding the risk of an allergic reaction, or post the information from the poster in a different,
readable notice in the staff area.
Who is exempt from the allergen requirement?
• Any food establishment that is inspected directly by MDARD.
• Local health department inspected food service establishments that are not required to have a
certified manager, such as temporary and low-risk establishments.

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What does the course consist of?

The course is split into 6 chapters and explains in detail everything you need to make sure you and your customers are safe.

Chapter 1- Introduction
Chapter 2- Introduction to Allergens
Chapter 3 – The 8 Allergens
Chapter 4 – Recipe creation to storage
Chapter 5 – Preparation through to service
Chapter 6 – Cleaning

For a full detailed breakdown of every chapter, click here.

Read our FAQs, just click here

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Learner Benefits

By the end of this course you will be able to:

• Understand what are the causes of an allergic reaction.

• Identify the 8 main food allergens.

• Identify cross-contact risks and understand methods for preventing cross-contact in the workplace through cleaning and sanitizing, good personal hygiene, and controlling the flow of food.

• Understand how to listen and communicate with customers who have food allergies, and how to communicate within the operation from the customer, through front of house to the kitchen, including co-workers, chefs and managers.

• Be able to recognize the most common symptoms of an allergic reaction, and how to deal with an attack.

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